Persian Yogurt Salad Recipe

Persian Yogurt Salad Recipe

  • 1 (32 ounce) container plain yogurt
  • 2 tablespoons dried dill weed
  • 2 cloves garlic, minced
  • salt and black pepper to taste
  • 1 cucumber – peeled, seeded, and chopped
  1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.
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